Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

1 tsp caster sugar

400g can chopped tomatoes

8 chicken thighs, skinned, boneless (about 800g)

250ml hot chicken stock

2 tbsp chopped coriander

Method

Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Fabulous! I did what other reviewers suggested and added double the spices (except the fennel and chilli) and this is most definitely a keeper. Made it for friends and they loved it.

rolandrat07

6th Jan, 2018

5.05

Doubled up the spices bar the fennel and chilli, only used half the stock, and added 1 tsp of salt plus a splash of lemon juice - perfect and with a nice kick. Glad I didnt double the fennel as wouldnt want any more than 1 tsp. Very tasty, will make again.

lynfenby

30th Dec, 2017

5.05

Lovely curry with a great flavour and spice that went down well with all the family.

Hrowghani

10th Dec, 2017

5.05

I did not expect this to be so nice. The ratings don’t lie.

thomasbw

18th Nov, 2017

5.05

Can’t go wrong with this. So simple and delicious! I finely chopped the ginger as best I could instead of grating or blending and it still turned out perfectly.

mstorrs

9th Nov, 2017

5.05

Simple awesome and supper authentic

LottieMoo22

26th Oct, 2017

3.8

Well I don’t know what curry you guys are eating! But my nose and eyes are streaming!! Even with copious amounts of yoghurt!!
Tasty but too spicy!!!!

hanszinderfaan

10th Oct, 2017

3.8

Wish I’d watched the video first! I cut back a little on the oil and water and replaced it with some wine. Having run out of ginger, I substituted ground ginger and chilli flakes with chilli powder. I added a chopped pepper to balance some of the chicken with vegetable content. The result? Oodles of flavour and definitely that home made taste that curry sauces lack.

Pages

Its does not tell you if you put in the cinnamon stick whole or not? Also assume you seal the chicken first and not put in raw?

FreezeDriedGirolles

11th Nov, 2016

5.05

If a recipe refers to a cinnamon 'stick', then yes, you should put the stick in whole. As for the chicken, you should put it in raw. Simmering it for 10 or so minutes will be enough to cook the chicken pieces through, and it'll take on more flavour than if you seal it first.

goodfoodteam

20th Jan, 2015

Hi mikeyg78 thanks for your question. The cinnamon stick goes in whole, just fish it out before serving. With regards to the chicken, the pieces do go in raw at step 6, make sure the chicken is cooked through before serving. The easiest way to do this is to take a piece out and cut it in half on a plate to check that it is opaque throughout and not pink at all. Hope this helps.

rooey01

27th Jul, 2013

Where has the method gone.

QuickCookToo

29th Dec, 2017

5.05

This curry is a regular dish in our house. Because it's a family meal I leave out the chilli and add dessicated coconut to add to the sweetness. Today I'm using our left over Christmas turkey for the meat.

shyde44

2nd Sep, 2016

3.05

Delicious, I added some leftover brocolli and cauliflower at the end which I preboiled for 10 mins.

Siâni25

16th Dec, 2015

2.55

I love this recipe but like creamy curry so I added 125g of philidelphia and 125ml of water with a stock cube when it comes to adding stock. This does take away some of the spice flavours so then add another spoon of Garam Masala, Timuric and Cumin to bring back the curry flavour. Trick to cooking is to keep tasting!

JeremyY

27th May, 2014

5.05

I find this goes really well with pilao rice, raita and poppadoms (or mini poppadoms if feeling lazy). Top tip is to wash the rice first and leave it soaking while cooking the curry, then start cooking the rice when the curry starts simmering - and finally the raita can be swiftly made while the rice cooks.

chefhutch

30th Sep, 2013

Added meat on the bone - thighs and drumsticks (4 of each) - Cooked for 30 minutes (180 fan) and added in at the same point.

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